5/20/10 - Pork Pizzaiola with a Portabello mushroom cap

While supermarket produce has really improved, the time and transportation needed to get it from the farms to our stores prevents truly ripe products from being picked in most cases (because they are too easily bruised/ rot). When we buy from the farmers market, you are usually guaranteed a very fresh and ripe product that is just bursting with flavor. I never really considered mushrooms something that was very flavorful but once I tried these giant portobello caps from Bulich Mushrooms at the Greenmarket I was surprised! Mushrooms can have a taste! This dinner was quick and made good use of some left over pasta sauce that I had defrosted for some raviolis earlier in the week.

Pork Pizzaiola topped with mushroom cap
2 boneless pork tenderloins - sliced
1/2 onion- diced
1/2 green bell pepper - diced
2 cloves of garlic - smashed and diced
1 tbsp oil
2 c pasta sauce
2 tbsp fresh basil - chopped
4 tbsp grated cheese

4 portobello mushroom caps
1 tsp olive oil

1)  In a large pan, heat the oil and add the crushed garlic
2) Add the sliced pork, and saute until browned
3) Add the peppers and onions, combine and let soften
4) Stir in the pasta sauce to coat - cover and allow to simmer for 5 min
5) On a heated grill pan, place mushrooms coated in olive oil (cap side up)
6) Once they are softened removed and plate one mushroom with each serving
7) Top with basil and cheese